Photo: Champagne Infused Strawberry Soup Recipe
Ingredients
- 4 cups water
- 9 cups strawberries (frozen can be used)
- 1 cup sugar
- 1 lemon, juiced
- 1/2 cup Champagne
- 6 mint leaves, plus more, for garnish
- Lime sorbet, (lemon yogurt or vanilla ice cream may be substituted)
Directions
In a saucepan, bring water, strawberries, sugar, lemon juice, and Champagne to a boil. Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.
Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.
Serve in soup bowls with a scoop of ice cream or sorbet. Garnish with mint leaves.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By nashvillefoodie
Nashville, TN
on June 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a great summer recipe - very refreshing and light
By Chef #438090
on June 11, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was a wonderful addition to our garden luncheon and was especially nice for our guest who is lactose intolerant. Used lemon sorbet to top it. Delicious.
By madmartini_9705837
Artesia, CA
on March 05, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was very simple to make and is a good end to a heavy meal, nice light and refreshing. The lemon sorbet complements the sweeter strawberry soup nicely.
Read all 3 reviews